The name of this restaurant refers to the year in which the hotel in which it is located (the Park Hotel Holzner) was opened, while the design is a nod to the Alpine Liberty style of the period. Despite this, both the ambience and the cuisine bear the modern and imaginative mark of Stephan Zippl. Paying careful attention to sustainability, this chef selects the best regional produce for his dishes – even those ingredients that seem to be more exotic (such as kumquat, llama and Wagyu beef) are sourced from the Alto Adige. His dishes are characterised by four different tastes – sweet, acidic, spicy and crunchy – all arranged on four tasting menus that differ in their number of courses and which can be paired with wine, cocktails or apple juice. Consistent with the restaurant’s sustainable philosophy, the wine list focuses uniquely on labels from the Alto Adige.